2. Melt the butter in a saucepan over medium heat. Once melted, add the flour and stir vigorously.

3. Continue stirring the flour and butter until light golden brown. Then, turn the heat down to low.

4. Add the milk, stirring vigorously to prevent clumping. A whisk is helpful for this step.

5. Once the mixture is smooth, add the cheese and stir until melted.

6. Add the sauce to pasta and season as desired. Salt is likely helpful, as is pepper.

7. Note: The sharper the cheddar, the tastier the macaroni and cheese. Some other cheeses I've found to be delightful in this recipe include Gloucester, smoked Gouda, and extra-sharp Wisconsin Cheddar.